Sorghum and Albacore Tuna Salad with Preserved Lemon
Sorghum, a nutritious and sustainable grain, adds a pleasantly chewy bite to this simple salad from Roxana Jullapat, the co-owner and baker of Los Angeles restaurant Friends & Family. If you’re going to use sorghum grains as a salad base, she advises, presoak the sorghum at least 8 hours for the best texture, wash the grains before cooking to remove extra starch, and cook them with abundant water, like pasta. Once cooked, spread them on a sheet pan and drizzle with olive oil so the grains don’t stick together as much. Preserved lemon is a popular North African condiment made by pickling the fruit in salt and its own juice. The bracing lemony flavor adds a salty kick to this olive-, onion-, and fresh herb–laden tuna salad.
Sorghum can be cooked up to 3 days ahead and stored in an airtight container in refrigerator.
Look for Bob’s Red Mill sorghum, available at health food and specialty stores and at bobsredmill.com.